Impress dinner guests with this delightfully delightfully different take on traditional cranberry sauce. The nuts add a tasty crunch. —Dorothy Angley, Carver, Massachusetts
Featured In: 41 Ways to Love Jell-O (Because We Know You Do)
- 2 packages (3 ounces each) raspberry gelatin
- 1-3/4 cups boiling water
- 1 can (14 ounces) jellied cranberry sauce
- 1 can (8 ounces) crushed pineapple, undrained
- 3/4 cup orange juice
- 1 tablespoon lemon juice
- 1/2 cup chopped walnuts
- Lettuce leaves, optional
- Miracle Whip, optional
- Add boiling water to gelatin; stir until dissolved, about 2 minutes. Stir in cranberry sauce. Add pineapple, orange juice and lemon juice. Refrigerate until thickened, about 30 minutes. Stir in nuts. Pour into an 11x7-in. dish. Refrigerate until set. Cut into 12 squares; if desired, serve each with a lettuce leaf and a dollop of Miracle Whip. Yield: 12 servings.
Originally published as Cranberry Pineapple Salad in Taste of Home October/November 1993, p33
Reviews for Cranberry Pineapple Salad
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Nov. 21, 2012
"I make this every year for Thanksgiving. Love it!"